Prep the ingredients. Dice the onion, slice the carrots and celery, and mince the garlic. Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear. Pat the chicken dry and season both sides with salt and pepper.

Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened, about 5–7 minutes. Add garlic and cook 30 seconds more until fragrant.

Add herbs and optional spices. Stir in thyme, parsley, and bay leaf. If using turmeric or rosemary, add them now. Let the spices bloom for 30 seconds.

Add broth and chicken. Pour in the chicken broth and bring to a gentle boil. Add the seasoned chicken breasts or thighs. Reduce to a simmer, cover, and cook for 12–15 minutes, or until the chicken is cooked through.

Shred the chicken. Remove the chicken to a plate and let it rest for a few minutes. Shred it with two forks into bite-size pieces.

Cook the rice. Stir the rinsed rice into the pot. Simmer uncovered over medium-low heat for 12–15 minutes, stirring occasionally to prevent sticking, until the rice is just tender.

Return the chicken and add veggies. Add the shredded chicken back to the pot along with frozen peas and chopped spinach or kale (if using). Simmer 2–3 minutes, just until the greens wilt and peas are heated through.

Finish and season. Stir in the lemon juice. Taste and adjust with more salt, pepper, or lemon as needed. If you want a slightly thicker, silkier texture, let the soup sit off the heat for 5 minutes to allow the rice starch to work its magic.

Serve. Ladle into bowls and top with fresh dill or extra parsley if you like. A drizzle of olive oil and a crack of black pepper over each bowl is a nice touch.